Astringent Taste

The astringent taste is a flavor of dryness that is generally produced by tannins in the bark, leaves and outer rinds
of fruits and trees.1 It causes the mucus membranes in the mouth to contract and results in an immediate dry, chalky
(sometimes even choking) sensation in the mouth. The astringent taste is frequently complimented by the sweet or
sour tastes.

The Astringent Taste At A Glance

Balances:

pitta and kapha

Aggravates:

vata

Primary Elements:

air and earth

Virya (temperature):

cooling (though the mildest of the cooling tastes)

Vipaka (post-digestive effect): pungent

Gunas (associated qualities):

dry, cold, heavy

Associated Positive Emotions: stable, unified, collected, grounded

Emotions of Excess:

fear, anxiety, nervousness, depression, fixation, rigidity,

resentment, harshness

Location on the Tongue:

central region at the back of the tongue

Affinity for Organs:

colon

Most Affected Tissues:

plasma, blood, muscle, and reproductive tissues

Direction of Movement:

draws inward

Additional Actions:

tones tissues, reduces sweating, cools excess heat, antiinflammatory, hemostatic (stops bleeding), astringent,
vasoconstrictor

Dr. Vasant Lad2

Examples Substances that Illustrate the Astringent Taste

Fruits

apples, bananas (green), cranberries, pomegranate

Vegetables

alfalfa sprouts, avocado, broccoli, brussels sprouts, cabbage,

carrots (raw), cauliflower, green beans, lettuce, peas,
potatoes, most raw vegetables

Grains

pasta (wheat), rye

Legumes

most beans are astringent

Nuts & Seeds

popcorn

Meat

chicken (light meat), venison

Spices & Flavorings

basil, bay leaf, caraway, coriander, dill, fennel, marjoram,

nutmeg, oregano, parsley, poppy seeds, rosemary, saffron,
turmeric, vanilla

Benefits
The astringent taste absorbs excess moisture, stops leakage of fluid, inhibits bleeding by promoting clotting,
cleanses the mucus membranes, decongests, scrapes fat, improves absorption, and helps to bind the stool. 2 Its
tendency to draw inward helps to compress and hold the tissues together, which promotes bodily
cohesiveness.1 This same quality makes the astringent taste a very effective tool in combating excess bleeding,
sweat, diarrhea, leucorrhea, etc.1Similarly, its binding effect lends tone to loose and flaccid tissues and can correct
sinking imbalances such as prolapse.1 The astringent taste also helps to heal wounds, and averts coughs. 2

In Excess
If overused, the astringent taste can create dry mouth, difficulty speaking, choking, spasms, griping sensations in
the intestines, gas, bloating, distention, and constipation. It can cause emaciation, convulsions, Bells palsy, and
stroke paralysis.2 Excess astringent taste can also smother the digestive fire, cause thirst, stiffness, coagulation and
clotting in the blood, stagnation in circulation, cardiac spasms, insomnia, emotional stagnation, malaise, and
depression.2 Further, it can reduce libido and lower sperm counts. 2

Contraindications
The astringent taste can exacerbate the situation if there is elevated vata in the system, constipation, or blockages of
any kind in the body.

Exceptions
Haritaki, though very astringent, is heating and has a sweet post-digestive effect. It supports healthy bowel
movement and is an important tonic for vata.

References
1

Pole, Sebastian. Ayurvedic Medicine: The Principles of Traditional Practice. London: Churchill Livingston, 2006. Print. 66-67.

Lad, Vasant. Textbook of Ayurveda Vol I: Fundamental Principles of Ayurveda. Albuquerque: The Ayurvedic Press, 2002. Print. 241, 248-249.

Lad, Usha and Dr. Vasant Lad. Ayurvedic Cooking for Self-Healing. 2nd ed. Albuquerque: The Ayurvedic Press, 2006. Print. 232-238.